Cook of the Week: Cortney Ward recipes

Adam Robison | Daily Journal

Adam Robison | Daily Journal

Oreo Truffles
1 package Oreos
1 (8-ounce) block cream cheese, softened
1⁄2 package chocolate almond bark
1⁄2 package white chocolate almond bark
Place Oreos in a food processor and crush. Add cream cheese and mix well. Roll into balls and refrigerate 30 minutes.
Chop chocolate bark and place in a glass bowl. Microwave and stir in 30-second intervals until melted. Dip half of each truffle into the chocolate and allow chocolate to harden.
Melt white chocolate the same as the chocolate. Dip the other half of the truffle into the white chocolate and allow it to harden.

Blackberry Cheesecake Crust
1 box vanilla wafers, crushed
1⁄2 cup chopped pecans
1 stick butter, melted
11⁄2 teaspoons vanilla extract
3 (8-ounce) blocks cream cheese, softened
11⁄2 cups sugar
4 eggs
1⁄2 cup sour cream
2 cups blackberries, fresh or frozen
1⁄2 cup sugar
2 tablespoons water
Preheat oven to 350 degrees. Combine crust ingredients and press into the bottom of a greased 10-inch springform pan.
Cream together cream cheese and sugar. Add eggs, one at a time, beating just until incorporated. Add sour cream. Pour mixture over crust. Smooth top and bake for 1 hour and 10 minutes. Turn off oven and allow cheesecake to sit with door open for 15 minutes. Run a knife around the edge of the pan to loosen cheesecake. Let cool completely.
Place topping ingredients in a saucepan and bring to a boil over medium-high heat. Boil 4 to 5 minutes, until slightly thickened (you may need to add a tablespoon of cornstarch). Cool. Pour over cheesecake. Refrigerate at least 2 hours.

Easy Banana Pudding
1 can sweetened condensed milk
2 small boxes vanilla pudding mix
4 cups cold milk
8 ounces whipped topping
1 box vanilla wafers
6 to 8 bananas, sliced
Combine sweetened condensed milk, pudding mixes and cold milk. Fold in remaining ingredients. Pour into a serving dish and refrigerate until thickened, at least 1 to 2 hours.
Note: This recipe does not require layering.

Orange Creamsicle Truffles
2 cups white chocolate chips
1 stick butter
Zest of 1 orange
6 tablespoons heavy cream
1 teaspoon orange extract
3 drops red food coloring
5 drops yellow food coloring
1 cup powdered sugar
Pour chips in a glass bowl and set aside. Melt butter with orange zest in a small saucepan over medium heat. Add cream and stir and cook to just before boiling. Pour mixture over chips. Allow to rest for 30 seconds to 1 minute. Add orange extract and food colorings and stir until chips are melted and mixture is well combined. Freeze 30 to 45 minutes until firm enough to handle. Scoop into teaspoons and roll into balls. Roll balls in powdered sugar and place on baking sheets. Store in refrigerator.

Crawfish Bread
1 clove garlic, minced
1⁄2 stick butter
1 medium tomato, diced
1 tablespoon Cajun seasoning
1 pound crawfish tail meat
1 cup shredded Monterey Jack cheese
1⁄2 cup shredded Parmesan cheese
1⁄2 cup mayonnaise
1 loaf French bread
Preheat oven to 350 degrees. Sauté garlic in butter for 2 minutes. Add tomatoes, Cajun seasoning and crawfish and sauté 1 minute. Combine cheeses, mayonnaise and crawfish mixture. Cut bread in half and spread crawfish mixture on each side of bread. Lightly sprinkle with additional Cajun seasoning. Bake 10 to 15 minutes or until cheeses melt. Slice and serve warm.

Strawberry Cobbler
2 quarts fresh strawberries, sliced
21⁄2 cups sugar, divided
2 cups water
6 frozen biscuits, thawed
1 stick cold butter
Preheat oven to 350 degrees. Place strawberries, water and 2 cups sugar in a large saucepan. Bring to a boil for 10 minutes, stirring frequently. Meanwhile, roll out biscuits thinly and cut into strips. Pour strawberry mixture into a 9×13-inch baking dish. Top with half the biscuit strips. Chip up half the butter on top of the biscuits. Bake 15 minutes. Press biscuit strips down into strawberry mixture with a fork. Top with remaining biscuit strips. Chip up remaining butter on top of biscuits and sprinkle with remaining 1⁄2 cup sugar. Bake an additional 15 to 20 minutes, until biscuits begin to turn golden brown.

Creamy Mushroom Pork Chops
4 thick-cut (1-inch) pork chops
Lemon pepper seasoning
Dry mustard seasoning
2 tablespoons butter
1 can cream of mushroom soup
1⁄2 cup milk
Sprinkle chops with lemon pepper and dry mustard. Heat butter in a skillet and brown chops on both sides. Combine soup and milk with 1⁄2 teaspoon of lemon pepper and 1⁄2 teaspoon dry mustard. Pour mixture into a Crock-Pot. Place chops in soup mixture. Cover and cook on low heat for 8 to 10 hours. (If desired, leave chops in skillet and top with soup mixture. Cover and cook over medium heat for 10 to 20 minutes or until chops are cooked through, stirring frequently.)

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